Students
at the Niagara-on-the-Lake Culinary School will experience a fast
paced environment with an emphasis on practical, hands-on activity.
Because Niagara attracts visitors from around the world who wish
to sample our regional cuisine, students are given the opportunity
to apply their skills and knowledge under the tutelage of their
instructors within the kitchens of the various partner properties.
In the slower tourism season, students attend classes, resulting
in a challenging year round program.
The
following is a selection of biographies of students who have or
are currently completing programs at the Niagara-on-the-Lake Culinary
school.
Crystal
Carswell
Queens Landing Hotel
Crystal lives in Niagara Falls. After completing a broad range
of careers, she decided to pursue her passion as a Chef. Crystal
completed a Diploma in Public Relations at Humber College before
accepting a position as a Player Services Associate at Casino
Niagara. After completing 3 years at the Casino, Crystal decided
to travel to Australia as a Working Holiday Maker. In June of
2002, Crystal became an Apprentice Chef at the 4 Diamond Rated
Queenslanding Hotel in Niagara-on-the-Lake.
Rebecca McNally
Prince of Wales Hotel
Rebecca has worked as a prep cook for the Keg in Banff and Calgary.
In the fall of 2002, Rebecca returned to the Niagara region and
accepted a position as an Apprentice Chef at the Prince of Wales
Hotel. In January of 2003, she enrolled in the Culinary Certificate
Program at the Niagara-on-the-Lake Culinary School.
Jamie Luck
Langdon Hall
Jamie graduated from Haliburton Highlands Secondary School in
the Summer of 2001. Jamie completed a high school co-op program
at the Domain of Killien in early 2001. After completing two summer
seasons as a Preparation cook, Jamie then travelled out west to
the Fernie Alpine Resort where he worked as a Prep Cook in the
Summer of 2002. After the Winter season, Jamie accepted a Position
as an Apprentice Chef at Langdon Hall in Cambridge (Relais &
Châteaux Gold Shield property with a CAA 4 Diamond Restaurant)
and later enrolled in the January 2003 intake at Niagara-on-the-Lake
Culinary School.
Ben Grant
Millcroft Inn
Ben is originally from Aurora, after completing a 3 month internship
at Jack Astor's in Newmarket, Ben finished High School in the
Summer of 2002. In May of 2002 Ben started his Apprenticeship
by joining Chef Jason Parson's brigade at the Millcroft Inn located
in Alton - just west of Orangeville. The Millcroft Inn is a 52
Bedroom, 4 star rated Hotel with a 4 diamond rated Restaurant.
Ben commenced his in-school training at the Niagara-on-the-Lake
Culinary School in November, 2002.
Janie Jang
Originally from Montréal, Janie's wide range of employment
experience includes being a fashion model and a Hostess/Waitress
and Prep Cook at Bistro style restaurants. In May of 2002, Janie
became a registered Apprentice by Joining Chef Robbie Buchanan's
brigade at Acqua Restaurant, BCE Place Toronto. Janie started
her in-school training at the Niagara-on-the-Lake Culinary School
in January of 2003.
Matthew Beasley
Matthew is a native of Hamilton and has completed a variety
of cooking jobs. He worked as a Line Cook at "Emma's Back
Porch" in Oakville and East Side Mario's. After completing
a year of study at the University of Toronto's Social Sciences
Program, Matthew decided to leave the university to become an
Apprentice Chef. He accomplished this by Joining Chef Steven Treadwell’s
brigade at the Prince of Wales Hotel in the Summer of 2002. Matthew
started his studies at the Niagara-on-the-Lake Culinary School
in January of 2003.
Greg Shaw
Greg is originally from Mississauga and came to the Niagara-on-the-Lake
Culinary School after working at the Keg and Casey's. In June
of 2002, Greg Joined Chef Raymond Poitras and his brigade at the
Peninsula Ridge Winery (Toronto Life 3.5 star rating).
